Pages

Monday, 27 April 2015

Robot Pole Dancers and the Geeks


Made from scrap metal, powered by windscreen wiper motors and featuring CCTV heads, the robot pole dancers greet you at the entrance of the latest geek event in London.  Created by Giles Walker as a reaction to the huge surge in survelliance cameras that watch our every move.  Giles creation of using pole dancers with CCTV heads is a way of "playing with the concepts of voyeurism and power".
The Dutch web-hosting tech company TransIP is launching their UK arrival with an eight day event offering workshops, talks and loads of fun for all the geeks and would be entrepeneurs in London.  

Sunday, 26 April 2015

Ted finds a great number


… that would be L’Osteria 57 … a little known tiny Italian restaurant owned by two brothers, hidden in plain view in the middle of London.  The regulars eyed up The Doll and I as we entered, with a look that smacked of “this is ours, how did you find it, and how did you get in?” The waitress was much more welcoming and quickly ushered us to the safety of a table and gave us menus for further self-protection. I gest ... of course, I wasn't scared at all …  I've been to deepest Yorkshire after all!!

I think the best way for me to open about L’Osteria 57 is to quote what they say about themselves. “Our salads are excellent and spaghetti tastes like in Italy. We are proud of ourselves and would like to share our experience with everyone, who is addicted to the best Italian food”.

Olives, bread and water came to the table to settle us in. After much deliberation and peering at other people’s food, discretely naturally, I decided to start with shellfish, a dish of mussels and clams (cozze and vongole) cooked with lemon, garlic and white wine. It is so easy to overcook shellfish (unlike a sausage as we know from last week) it only takes 10 seconds of inattention and “bam” dried out and awful.  No such worries here, there were masterful hands (as well as cheffie hats) at work in the kitchen, and they were sweet, juicy, briny and plump.

I find it difficult to choose when you can only have two or three courses, as opposed to the seven that I would like, and really can only have guilt free in Italy with Stefano. So a starter then pasta, or do I have pasta and then meat, and will I fit in dessert ?  Top Ted hint here  - I discovered the perfect answer a while ago and it’s called Scaloppine alla Milanese. Spaghetti with tomato sauce and crumbed pan fried veal escalope on the same plate. Fresh aromatic juicy lemon to squeeze on the veal and a good quality parmesan freshly grated and sprinkled on the pasta!!

The L’Osteria 57 version proved that the Ted answer rocks. Oh … and once they saw how much we enjoyed the food, the regulars started chatting to us and offered us some other adventures … but more of that another day …

Saturday, 25 April 2015

Remember

NZ memorial at Hyde Park corner
Today is ANZAC day, a time when Australians and New Zealanders remember those who lost their lives in the world wars.  It is 100 years since the landings at Gallipoli, which will be commemorated today, beginning with a dawn parade here at Hyde Park corner.  Later in the morning wreaths will be laid at the cenotaph in Whitehall.

Australian memorial at Hyde Park corner

Friday, 24 April 2015

Special Girls


Above the entrance of the gate are the words "special girls", this harks back when this was one of the entrances to the very strict Victorian school.  The building behind the gate wasn't always a school however, its earlier history was as a detention centre where prisoners were held prior to being sent to prison.  As is becoming the norm in inner London it is now expensive apartments.

Wednesday, 22 April 2015

Tuesday, 21 April 2015

The Bike and The Light


What a difference the right light can make to an image.  A bike against the railings was not terribly interesting, but with the sun in just the right place, the shadows have made it a rather more interesting picture, don't you think?

Monday, 20 April 2015

Off to Market We Go


A fun sculpture showing the ay to the Hoxton Market.  Sadly it was not market day when I came across this fun family.  A return visit is on the agenda.

Sunday, 19 April 2015

Ted tells porkies

… yes that right porkies, snags, bangers, snarlers, or whatever you call them where you live. Sausages have been around for as long as we have been butchering meat in reality. The word “sausage” comes from the Latin “salsus” meaning “salted”. They were usually made of the salted meaty leftovers and “bits I’d rather not talk about” to which herbs and spices were added to “enhance” their flavour. What happened next to the humble sausage depended on where you lived and the prevailing climatic conditions to a large extent – hence hot dry or windy places have lots of air dried versions of sausages.

The fresh sausage has long been a global favourite. It’s manufacture began over 2000 years ago and today it is still a growing industry in the UK, where the humble table sausage, and part of the British Breakfast of Champions  - the full english - has been joined by some pretty fancy company over time.

I decided I would choose three different brands of “plainish” sausages and see how they stacked up against one another in a Ted taste off. I choose “4 ultimate Pork sausages” made by the famous chef Heston Blumenthal, a “Rankin selection” of outdoor bred pork sausages made to a traditional Irish recipe, and Wicks Manor “Olde English sausages”.

I watched a short youtube clip by a professional chef who demonstrated how to cook the perfect sausage.  Naturally being a chef he cooked one sausage at a time and rolled it around the pan constantly!!!   So paying close attention to this method it was some 3 hours later (sigh) when I had finally cooked the last sausage!! ... now taadaahh ... the results ...

Wicks Manor Olde English (bottom) came in 3rd – funny skin, texture was kinda springy, could have been juicier, and just a wee bit too salty for my liking … 6.5/10

Rankin selection (top) was 2nd – a lovely light tan, firm but giving texture, juicy and succulent … 7.5/10

Heston’s ultimate sausages (middle) was the winner, lovely caramelised look, brilliant chunky texture, good quality ingredients shining through, as they should considering the price difference … 8.5/10


Saturday, 18 April 2015

Seize the Moment


Call me Ceize, or Caesar, a member of the Crook Street Band, who describe themselves as being about Hiphop music, clothes and tatoos.  Uber cool Ceize was on the streets of Kings Cross promoting his new album "Ceizeure".
Check out his social media links: Youtube (this features his new CD) Facebook  (meet the whole gang).


Thursday, 16 April 2015

The Artists


East London is well known for its art scene, not only its galleries and music scene but also the street artists.  However trying to break into the scene and get yourself known is as difficult as it has always been.

So the other day when I received an email from Eric asking if I would promote his music video "that showcases the art work to a London Garage track" I readily agreed.

Here is a link to Eric's video:

Take a look and leave him a comment.  All new artists need some encouragement.

Wednesday, 15 April 2015

Ice-Cream Cab


London's iconic black cabs are famous world wide, now we have Freddie with an iconic ice-cream cab.  This ain't Mr Whippy with whistles and bells, this is ice-cream for grown ups.  (although the kids will still want some too).

Tuesday, 14 April 2015

Monday, 13 April 2015

Turban Skills



Learning to tie a turban at the Sikh festival of Vaisakhi celebrated in London on Saturday.
Related Posts Plugin for WordPress, Blogger...